Maple Pumpkin Pots de Crème

Serve this perfect fall dessert after a dinner of roast pork tenderloin.

1 cup heavy cream
¾ cup whole milk
¾ cup pure maple syrup
½ cup canned pumpkin purée
7 large egg yolks
½ tsp. ground cinnamon
⅛ tsp. nutmeg, freshly grated
⅛ tsp. sea salt

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.

Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.

Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups).

Bake custards in a hot water bath, pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35-40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.

Makes 10 individual custards.